Jim Bucknell

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Toss potato chunks with olive oil and salt and roast at a high temperature and you'll have a pretty good side; satisfying, but nothing to write home about. The problem: it's tough to coax the potatoes to a perfect crisp-tender texture through this method. For potatoes to be both fluffy and tender …

We’ve reached peak cookout season, which means several of you are probably in the midst of figuring out what to bring to the next one. Here’s the answer: barbecue sauce.<p>Before you ask, let us answer the next question: Yes, there will probably already be store-bought sauce there. But that doesn’t …

<i>As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some stellar recipes from our community. Today's swoon-worthy salsa comes from Erika.</i><p>Growing up in Northern California, I only ate Mexican food a few times a year, and it usually consisted of …

A corner by corner walkthrough with a professional instructor.<p>If there's one track every auto enthusiast dreams of driving, it's probably the Nürburgring. The Nordschleife is legendary, but since it's also open to the public, it's a dream that could conceivably come true–unlike your dream of the …

By Emily Eisen<p>It's lemony, garlicky, and you'll never have to wonder whether or not it's done.<p><i>Welcome to Never Fail, a semi-regular column where we wax poetic about the recipes that never, ever let us down. This week: the roast chicken recipe that associate photo editor Emily Eisen just couldn't</i> …

When it's cold outside and you have ducked into a French bistro, nothing spells c-o-m-f-o-r-t like a hot bowl of French onion soup — right down to the bread-borne melted Gruyere floating on top. But that dish is purely a restaurant indulgence, right? Making it at home calls for the cook to stir the …

Really? Another gimmicky internet article about how to make perfect scrambled eggs? I'm imagining a collective eye roll behind tiny glowing phone screens and big computer monitors alike.<p>Scrambled eggs are ostensibly one of the first things we all learn to cook, so by the time we're adults, we …

They won't make you Houdini but they're still pretty cool.<p>As far as everyday, invisible forces go, static electricity doesn't get the respect of magnetism or gravity. But static electricity has a a hidden advantage to help make up the slack. It is very good at party tricks. Brusspup shows off nine …

If there’s a walking, talking advertisement for the power of food to provide energy, it’s got to be Tess Masters. Anyone who has met her, seen her or read her work knows that the actor, cook and author behind the popular Blender Girl blog (and cookbook of the same name) is a whirlwind of …